Amish Snowtop cookies, also known as chocolate peppermint crinkles, are a festive favorite that look like freshly fallen snow on dark winter fields. They are rich, fudgy chocolate cookies rolled in sugar so they “crack” and show snowy tops as they bake, with a gentle hint of peppermint for Christmas.
Amish Snowtop Cookie Story
In Amish and Pennsylvania Dutch–inspired kitchens, Christmas cookies are usually simple, sturdy, and easy to share with big families and church friends. Snowtop cookies fit right in: the dough is mixed in one bowl, chilled, rolled, and baked into wintry little rounds that travel well on cookie trays. Their crinkled, powdered tops give a beautiful contrast without complicated decorating.
The “peppermint” twist feels special enough for Christmas but still uses basic pantry ingredients—cocoa, flour, sugar, eggs, and a little extract. Amish-style variations often tone down the mint so the chocolate remains the star, making them kid-friendly and perfect alongside hot cocoa or strong coffee. The cookies also store nicely in tins, making them ideal for gifting.
Amish Snowtop Cookies (Chocolate Peppermint Crinkles) Recipe
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil (or neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon peppermint extract (start with ½, add to taste)
- 1 cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
For rolling
- ½ cup granulated sugar (for first coating)
- ¾ cup powdered sugar (for outer “snow” coating)
Instructions
- In a mixing bowl, whisk together the sugar and oil until well combined, then beat in the eggs one at a time. Stir in the vanilla and peppermint extract.
- Add the cocoa powder and mix until the batter is smooth and thick. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the chocolate mixture until a soft, sticky dough forms.
- Cover the bowl and refrigerate the dough for at least 2 hours, or until firm enough to roll. Chilling is key for getting nice round cookies and distinct cracks.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Place the granulated sugar in one shallow bowl and the powdered sugar in another.
- Scoop the chilled dough into 1-inch balls (about a tablespoon each). Roll each ball first in granulated sugar to help set the surface, then generously in powdered sugar so it’s well coated.
- Place the coated dough balls on prepared baking sheets, leaving a couple inches between them. Bake 10–12 minutes, until the cookies have spread, cracked, and look set around the edges but still slightly soft in the centers.
- Let the cookies cool on the pan for a few minutes, then transfer to a rack to cool completely. The tops should look like dark chocolate hills dusted with fresh snow.
Variations and Serving Ideas
- For extra peppermint flair, press a tiny piece of crushed candy cane into the center of each cookie right after baking.
- If you prefer a milder mint, use only vanilla and skip the peppermint extract; the cookies will be classic Amish-style chocolate crinkles.
- Serve on a mixed Amish Christmas cookie tray with sugar cookies, molasses cookies, and peanut butter blossoms for a full country-style spread.